01260nam--2200397---450 99000205275020331620210311102404.088-09-20516-2000205275USA01000205275(ALEPH)000205275USA0100020527520041005d1994----km-y0enga50------baitaITa|||z|||001yy<<I>> fronti popolari1934-1939J. Mossuz-Lavau, H. Rey[traduzione di Marina Gagliano]FirenzeGiunti Gruppo Editoriele1994159 p.ill.19 cmCollana 20. secolo2001Collana 20. secolo2001<<Les>> fronts populaires40428Fronte popolareFrancia1934-1939Fronte popolareSpagna1934-1939944.0815MOSSUZ-LAVAU,Janine566870REY,Henry566871ITsalbcISBD990002052750203316X.3.A. 1357(II f E 33)176768 L.M.II f E00139434X.3.A. 1357b(II f E 33A)176766 L.M.II fX.3.A. 1357a(II f E 33Bis)176767 L.M.II fBKUMAFronts populaires40428UNISA03657nam 2200733z- 450 991055738000332120210501(CKB)5400000000042099(oapen)https://directory.doabooks.org/handle/20.500.12854/69295(oapen)doab69295(EXLCZ)99540000000004209920202105d2020 |y 0engurmn|---annantxtrdacontentcrdamediacrrdacarrierBiochemical and Nutritional Changes during Food Processing and StorageBasel, SwitzerlandMDPI - Multidisciplinary Digital Publishing Institute20201 online resource (102 p.)3-03943-416-0 3-03943-417-9 Food processing by humans goes a long way back in time, e.g., heat for cooking was used 1.9 million years ago. However, meal preparation now seems to be moving out of the home kitchen, and preprocessed or processed/convenience food products are becoming a larger part of the daily diet. In addition, consumers are progressively focusing on the impact of food on their health, and they demand foods that have a high nutritional quality and an aroma and natural flavor that are similar to freshly-made products. Therefore, nutritional quality is concurrent with food safety, and sensory perception is becoming an increasingly important factor in food choices. The human digestive tract disintegrates food to allow the nutrients to be released and made available to the body. However, nutrients can undergo unwanted degradation upon processing and subsequent storage, negatively influencing the physiological effects. Different processing techniques will result in different food structures, thereby also affecting bioaccessibility and nutritional value. Hence, food scientists and industry have an increased interest in both conventional and innovative processing methods that can provide good-quality products with high nutritional value and stable shelf life. This Special Issue aims to shed some light on the latest knowledge about and developments within the effects of food processing and storage on changes of biochemical and nutritional compounds. Both original research articles and reviews are included in this book.History of engineering and technologybicsscamino acid profileanthocyaninsantioxidantsascorbic acidbrown teffcarotenoid aggregatescoloring foodscolourdigestibilityessential amino acidsextractionfreeze dryinggrouperHPLC-MSkineticslegume proteinn/aOHpackaging methodsPEFPODprocessingprotein degradationprotein fractionationprotein oxidationrefrigerated storageseed storage proteinsshelf lifespray dryingUV-Viswhite teffHistory of engineering and technologyOrlien Vibekeedt1314842Bolumar Research ScientistedtOrlien VibekeothBolumar Research ScientistothBOOK9910557380003321Biochemical and Nutritional Changes during Food Processing and Storage3032036UNINA